I grew up making homemade Red Lobster biscuits for our family. It became my task for dinner time. I remember being excited for cheddar and garlic biscuits because they felt like such a treat!
And I still feel that way about them today, but in all honesty…they aren’t super healthy, so I set out to make the original recipe into sourdough.
Looking for a few other sourdough recipe ideas? Check these out: Sourdough Peanut Butter Swirl Brownies, Sourdough Crescent Rolls, Sourdough Drop Biscuits, Naturally Sweetened Sourdough Waffles, and much more!
Red Lobster biscuits are absolutely delicious…but definitely not healthy! Sourdough make any bread item a little bit healthier than it originally was, so that means my Sourdough Red Lobster Biscuits are both yummy and better for you to consume! Find a list of needed ingredients and supplies, as well as step-by-step instructions, and tips and tricks for success! I’ve even included more info on how to get your own Sourdough Starter going at after the recipe. Enjoy!
How to Make Sourdough Red Lobster Biscuits
What You’ll Need:
- Large mixing bowl
- Baking sheet
- Cooking oil
- 1 cup of flour
- 1 TBS of baking powder
- 1 tsp of garlic powder
- 1/2 tsp of salt
- 2 TBS of parsley
- 1 cup of fed sourdough starter
- 1 egg
- 1/4 cup of melted butter
- 1 cup of grated cheddar cheese
The night before:
- Combine the flour, garlic powder, salt, and parsley together. Leave out the baking powder until you’re ready to bake them.
- In a separate bowl, mix the melted butter, egg, and sourdough starter together.
- Combine the wet ingredients to the bowl with the dry ingredients.
- Cover the bowl and allow the dough to ferment for 8 to 24 hours.
The next day:
- Preheat the oven to 400 degrees Fahrenheit.
- Mix the baking powder into the dough.
- Allow the dough to rest for 20-30 minutes.
- Form into 8 to 10 biscuits and place them on an oiled baking sheet.
- Bake for 10 to 15 minutes or until the biscuits are golden brown on the edges.
- Top with melted butter and garlic seasoning (you don’t want to skip this step!)
Keep in Mind
- Remove the biscuits from the baking sheet after taking them from the oven. They will continue to bake if left on the sheet.
- The method I described above is for long fermentation. You can follow this method if you desire all of the health benefits for these biscuits. These can also be made in the same day, but just know that the health benefits of fermentation will not be there.
If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!
How to Serve Them
I enjoy serving these biscuits alongside spaghetti and a large salad. Dipping the biscuits in the spaghetti sauce is delicious! Other options include Alfredo or chicken and rice.
How Long Can I Store Them?
They will last for up to a week if stored in an air tight container. Good luck keeping them around for that long though!
Why We Use Sourdough
Sourdough is a fermented food, making it impressively nutritious. Your sourdough starter breaks down proteins as it ferments. This breakdown results in amino acids that are so much easier for your body to digest. Read more about this process and the benefits here.
How to Make Your Own Sourdough Starter
Interested in baking with sourdough, but don’t have a starter yet? A sourdough starter is very simple to make. All it takes is some water, flour, and about a week’s worth of time. Find all the instructions for creating your very own starter right here. I also answer a few of the most frequently asked questions about sourdough over here.
More Sourdough Recipes
- Naturally Sweetened Sourdough Pancakes
- Naturally Sweetened Sourdough Waffles
- Honey-Sweetened Sourdough Chocolate Chip Muffins
- Homemade Sourdough Discard Crackers
- Sourdough Peanut Butter Swirl Brownies
- Homemade Sourdough Tortillas